French Onion Mac And Cheese (Printable version)
Comforting fusion of caramelized French onions and creamy three-cheese pasta with crispy breadcrumb topping.
# What you need:
→ Vegetables
01 - 2 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Pasta
03 - 10 oz elbow macaroni or short pasta
→ Dairy & Cheese
04 - 3 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1 1/2 cups Gruyère cheese, grated
10 - 1/2 cup sharp cheddar cheese, grated
11 - 1/4 cup Parmesan cheese, grated
→ Other
12 - 1/2 cup dry white wine
13 - 1 tsp fresh thyme leaves
14 - 1/2 tsp salt, plus more to taste
15 - 1/4 tsp black pepper
16 - 1 tsp Worcestershire sauce
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 1/4 cup Gruyère cheese, grated
20 - 1 tbsp chopped fresh parsley
# How To:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - In a large skillet, heat 3 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced onions, thyme, and 1/2 tsp salt. Cook, stirring frequently, for 20-25 minutes until deeply caramelized and golden brown. Lower heat as needed to prevent burning.
03 - Stir in minced garlic and cook for 1 minute until fragrant. Add white wine and Worcestershire sauce, scraping up browned bits from the bottom of the pan. Simmer until mostly evaporated, about 3 minutes. Remove caramelized onions from heat and set aside.
04 - Bring a large pot of salted water to boil. Cook pasta according to package directions until just al dente. Drain well and set aside.
05 - In the same skillet (wipe clean if necessary), melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to remove raw flour taste. Gradually whisk in milk and heavy cream, stirring constantly until sauce thickens, 3-5 minutes.
06 - Reduce heat to low. Stir in Gruyère, cheddar, and Parmesan cheeses until completely melted and smooth. Season with black pepper.
07 - Fold caramelized onions and drained pasta into the cheese sauce, mixing well to evenly distribute all ingredients.
08 - Pour the pasta mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Gruyère cheese. Mix until evenly coated.
10 - Sprinkle breadcrumb mixture evenly over the pasta. Bake for 20 minutes until topping is golden brown and sauce is bubbling around edges. Let rest for 5 minutes before garnishing with fresh parsley and serving.
# Expert Advice:
01 -
- The caramelized onions bring this incredible sweetness that balances perfectly with rich, gooey cheese
- It comes together faster than you would expect for something that tastes this restaurant worthy
02 -
- Rushing the onion caramelization is the biggest mistake you can make because that deep sweetness is what makes this recipe special
- Grate your own cheese instead of buying pre shredded because it melts so much better without the anti caking coating
03 -
- Cut your onions as evenly as possible so they caramelize at the same rate
- Use a wide skillet when caramelizing to help the moisture evaporate faster